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Brioche buns are good especially when you need to sop up some of that sunny-side-up egg goodness.
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Oct 12, 2017 14:24
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I had a burger from a food truck about a week ago. It looked like it was sous vided but was thin and dry and barely warm and awful. Well that's my recent burg story.
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Oct 13, 2017 00:57
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the littlest prince posted:I had a burger from a food truck about a week ago. It looked like it was sous vided but was thin and dry and barely warm and awful. Well that's my recent burg story. But what kind of bun did you get?
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Oct 13, 2017 02:09
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It was a lovely bun. Like if you went to the grocery store because you were too dumb to realize ahead of time that you needed buns to make burgers, and didn’t realize that there are restaurant supply stores that probably sell passable buns for reasonable prices, and then bought the absolute cheapest bun you could possibly afford.
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Oct 13, 2017 02:44
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Also the chips were terrible. That truck needs to fall off a cliff. Without anyone inside of course.
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Oct 13, 2017 02:45
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I like a brioche bun when the burger and its contents are sizeable because it moulds itself around the contents and they don't get squished out. A crunchier roll has the unfortunate consequence of losing structural cohesiveness too often.
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Oct 13, 2017 07:42
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the littlest prince posted:Also the chips were terrible. That truck needs to fall off a cliff. Without anyone inside of course. The food truck fad is both the best and worst thing to happen in commercial food service in a long time. Kimchi fries with bulgogi? Awesome. Hot dog with curry sauce, cream cheese, and bonito flakes? Weird, but it worked. But also an absolute ton of poo poo. I basically won't try a food truck now unless they've been around for at least a year.
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Oct 13, 2017 08:16
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Food trucks tend to be better that most of the poo poo that pops up here. At least we don't have any poke places yet.
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Oct 13, 2017 14:56
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in my experience if you get anything in a food truck after the fist half hour of lunch rush it'll be poo poo. They're generally poo poo regardless and cost more than local deli's or non upscale restaurants (city).
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Oct 13, 2017 15:28
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the littlest prince posted:I had a burger from a food truck about a week ago. It looked like it was sous vided but was thin and dry and barely warm and awful. Well that's my recent burg story.
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Oct 13, 2017 15:29
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Shooting Blanks posted:The food truck fad is both the best and worst thing to happen in commercial food service in a long time. Kimchi fries with bulgogi? Awesome. Hot dog with curry sauce, cream cheese, and bonito flakes? Weird, but it worked. But also an absolute ton of poo poo. I basically won't try a food truck now unless they've been around for at least a year. There is another truck around here that does an incredible mac & cheese burger. I usually wait for the trucks to come to me but once or twice I've driven downtown just to go to this truck. The patty is huge, cooked through but still juicy, has bacon on it that is a bit peppery, and the mac has a flavor that is just strong enough to make itself heard and is just dry enough so that it isn't falling out of the bun. It's a loving masterpiece of a burger and it's like $9 with slightly above average chips. Submarine Sandpaper posted:was it finished deep fried? If not you just got a real lovely burger. nope
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Oct 14, 2017 03:44
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A Jucy's (the local burger chain) just opened in the parking lot of the grocery store a mile down the street. Welp, I know where I'm going for lunch every day.
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Oct 15, 2017 10:21
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Bad Angus! Bad!
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I can't help it, I still really like Five Guys. Bacon & cheese with lettuce, onion, mustard, A1 and jalapeno. My favorite. Also I snickered slightly when my order number was 69. Because I'm apparently still in middle school.
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Oct 20, 2017 17:01
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Nice
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Oct 20, 2017 17:02
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Fenrir posted:I can't help it, I still really like Five Guys. You don’t have to justify enjoying a burger in this thread friend. Live long and 
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Oct 20, 2017 19:31
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Submarine Sandpaper posted:in my experience if you get anything in a food truck after the fist half hour of lunch rush it'll be poo poo. Assuming you're not talking about the trucks that strictly cater to construction sites, food trucks lower the barrier to entry for commercial food service. That's a good thing - it promotes competition, allows upcoming chefs (and wanna-bes) to experiment and try new things without taking on $250k+ in debt, and offers customers the chance to try completely new and unique offerings. I probably wouldn't seek out a burger from a food truck unless they were doing something really interesting, but the more successful trucks frequently go on to open brick and mortar locations and come with a built in audience. Anything that promotes competition is good. Food trucks do just that.
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Oct 20, 2017 19:51
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I like that this is the least judgey thread in GWS. You can post a double quarter pounder w/ cheese from McDonald's and say it wasn't the best thing ever but satisfied your burg craving, and not get 10 followup responses of "Ugh, I'd rather starve" and "Tell me your exact address so that I can research another place near you that I have never been to but will still tell you that you should have gone to instead." Keep burgin', friends.
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Oct 20, 2017 19:56
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Shooting Blanks posted:Assuming you're not talking about the trucks that strictly cater to construction sites, food trucks lower the barrier to entry for commercial food service. That's a good thing - it promotes competition, allows upcoming chefs (and wanna-bes) to experiment and try new things without taking on $250k+ in debt, and offers customers the chance to try completely new and unique offerings. I probably wouldn't seek out a burger from a food truck unless they were doing something really interesting, but the more successful trucks frequently go on to open brick and mortar locations and come with a built in audience. I'm aware of this and know of three restaurants that were originally trucks (and still keep those going) but just don't feel that you get their best after the initial batch of tickets with the exception of the fire oven pizza trucks. poo poo just gets cold. I also feel that in the past two years established restaurants have been making trucks to hit up the truck gatherings rather than it being as good of an entry like it was five years ago. This is all location based tbh, I work downtown so I have a glut of options in both food trucks and restaurants and I am thankful for the kimchi burgers/burritos that don't have a presence in the latter. My parents in the burbs still see them as a bit of a novelty and there are enough breweries out there without kitchens that they don't have as rabid of competition. To my original statement, a sous vide burger that's warm and awful probably wasn't gotten in the first round of tickets.
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Oct 20, 2017 20:07
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kloa posted:You don’t have to justify enjoying a burger in this thread friend. I burged a steak and shake Garlic double + cajun double for lunch because fuckit it's friday. Promptly got a big ole gooey cheese stain on a brand new shirt. No regrets.
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Oct 20, 2017 20:15
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Doom Rooster posted:I like that this is the least judgey thread in GWS. You can post a double quarter pounder w/ cheese from McDonald's and say it wasn't the best thing ever but satisfied your burg craving, and not get 10 followup responses of "Ugh, I'd rather starve" and "Tell me your exact address so that I can research another place near you that I have never been to but will still tell you that you should have gone to instead." it's hard to execute (whatever the analogue to salsa chicken is) with burgers to be fair. either the burg's good or it's not
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Oct 20, 2017 22:01
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Five guys just need to melt the loving cheese. That’s it. But they don’t. And it makes me sad.
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Oct 20, 2017 22:03
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Shooting Blanks posted:but the more successful trucks frequently go on to open brick and mortar locations and come with a built in audience. Exactly what happened this year with Slidin' Dirty in Troy, they were a truck operation that became an actual restaurant. They're easily a top 5 burger joint of the Albany area.
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Oct 22, 2017 03:22
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Ultimate Mango posted:Five guys just need to melt the loving cheese. That’s it. But they don’t. And it makes me sad. Eh, true but if you let it sit in the foil for a couple minutes it usually melts by itself. I take my time filling my soda cup and stuff before I unwrap it and it's usually melty.
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Oct 22, 2017 14:04
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You can also specifically request that the cheese on your burger is well-melted when you order. They'll let it sit on the burger on the grill for a little longer, assuming there's not a huge lunch/dinner rush. Ideally they'd add the cheese a little earlier than usual so the burger itself doesn't get overcooked, but I can't make that promise.
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Oct 23, 2017 13:24
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Ultimate Mango posted:Five guys just need to melt the loving cheese. That’s it. But they don’t. And it makes me sad. British Five Guys have always done melted cheese on all burgs.
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Oct 23, 2017 14:11
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If you're getting them to go it'll be melted by the time you open the wrapper up too thanks to steam.
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Oct 23, 2017 14:44
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My 5 Guys cheese anecdote: When I went there the other day I splurged and got a regular fry order for myself. By the time I got to the burger, the cheese had clearly melted, but then cooled enough to re-solidify. The lesson: stick your hand down in there and get the burger out first, I guess. Unrelated: Something is hosed up where this thread consistently shows two more new replies than there actually are. So if I've read everything, it'll still show 2. The forums are commanding me to burg, maybe?
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Oct 23, 2017 16:11
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Glad I am not the only one. It's been stuck at 2 new posts for at least a week for me. But I will indeed burg soon.
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Oct 23, 2017 16:15
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I thought I was going crazy always seeing 2 posts in this thread on the Awful.app. I thought I've been missing out on burg pics 
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Oct 23, 2017 16:26
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Oh thank gently caress it's not just me then, I can fully go " RADIUM"
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Oct 23, 2017 16:30
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Enourmo posted:Oh thank gently caress it's not just me then, I can fully go " Actually, you should go " Steadfast". They're the ones that led to a power outage that shouldn't have happened which led to the index corruption issues that have been plaguing SO MANY THREADS.
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Oct 23, 2017 19:48
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Doom Rooster posted:Glad I am not the only one. It's been stuck at 2 new posts for at least a week for me. Same here, I was wondering what the gently caress that was. Also I am debating burging again today... I got some Wendy's coupons in the mail yesterday. Baconator combo for 5 bucks? 
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Oct 24, 2017 22:19
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Enourmo posted:Unrelated: Something is hosed up where this thread consistently shows two more new replies than there actually are. So if I've read everything, it'll still show 2. The forums are commanding me to burg, maybe? Oh good, I'm not the only one with this problem.
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Oct 25, 2017 00:47
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Same problem here :/
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Oct 25, 2017 03:45
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I just kangaroo smash burged, with mayo to make up the lack of fat content with a semi-solid way. It was good! It was a bit of a pain to cook though, because they were really loose and stuck to the smashing implement. Would it be better if I just used oil or butter? Would working the mixture more tighten it up?
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Oct 25, 2017 07:54
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Allstone posted:I just kangaroo smash burged, with mayo to make up the lack of fat content with a semi-solid way. It was good! It was a bit of a pain to cook though, because they were really loose and stuck to the smashing implement. Would it be better if I just used oil or butter? Would working the mixture more tighten it up? Have you tried putting it in a bag and hopping around wi
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Oct 25, 2017 08:30
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Allstone posted:I just kangaroo smash burged, with mayo to make up the lack of fat content with a semi-solid way. It was good! It was a bit of a pain to cook though, because they were really loose and stuck to the smashing implement. Would it be better if I just used oil or butter? Would working the mixture more tighten it up? Depending on where you are, adding suet to a superlean burg like that during the grind can really help,
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Oct 25, 2017 08:36
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Samizdata posted:Depending on where you are, adding suet to a superlean burg like that during the grind can really help,
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Oct 25, 2017 09:44
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Usually I have to roll the smashing utensil off of the patty, otherwise lifting straight up makes it stick.
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Oct 25, 2017 15:19
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thread should be remade
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Oct 25, 2017 16:40
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